Pea and paneer curry recipe

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Gold Nourish Award

Our award winning pea and paneer curry is super, super tasty! It's perfect for vegetarians as it’s meat free but as it contains cheese, it’s not suitable for vegans or children with milk allergies. This is the first time that paneer has featured on our menu, and it really is a superb addition. It is very mild tasting and holds texture and flavour really well. Paneer is also high in protein and is classified as a ‘complete protein’, which means it holds all 9 essential amino acids. This dish is also packed with veg and lentils for vitamins and minerals.


  • 1 ½ tsp Sunflower oil
  • 145g Diced onion
  • 1 tbsp Garlic puree
  • 1 tbsp Ginger puree
  • ½ tsp Ground cumin
  • ½ tsp Garam Masala
  • ½ tsp Mild Madras Curry Powder
  • 2 tsp Tomato paste
  • Pinch of mild chilli powder
  • 135g Passata
  • 100ml Coconut milk
  • 135ml Water
  • 1 ½ tbsp Red lentils
  • 1 tbsp Vegetable stock
  • 145g Mixed diced peppers
  • 180g Crumbled paneer
  • 165g Frozen peas
  • Small handful of spinach


Add the sunflower oil to a frying pan and heat to a medium temperature before adding the onions.

Once the onions are golden and soft, add the garlic, ginger, cumin, mild chilli powder, garam masala and mild curry powder. Stir well to coat the onions and toast the spices.

Add tomato puree, stir well, and cook for 3 minutes.

Add passata, coconut milk, water, red lentils, and stock. Mix well and simmer gently for 20-30 minutes until lentils are soft. Lentils are likely to stick to the bottom of the pan, so it should be stirred frequently.

Add paneer and peppers, spinach and peas and stir well. Simmer for a further 5-10 minutes and serve.

This recipe will approximately serve two adults and two children depending on age and appetite.

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